I got a care package in the mail yesterday from my sweet mom, and it had all the ingredients plus this recipe for sweet, breakfast rice. I made it this morning and was blown away at how delicious, satisfying and lovely this meal was!
Put 1 cup of organic sweet brown rice (do not compromise on the rice - it must be sweet rice, not white, but brown and organic - Lundberg) in enough water to cover generously overnight in the fridge. You can skip this step if you forget but the rice will take a little longer to cook.
In the morning, drain the rice and put in a pot with a heavy bottom and add about 2 1/2 cups water. Bring to a boil, and turn down to low but softly bubbling. Cover with a lid and cook for about 45 minutes to one hour.
You can stir this rice as you don't want it to stick to the bottom of the pot but not for the first half hour. If you notice the rice getting dry you can add more water. Towards the end of the cooking time, you can add some raisins, dried cranberries, cherries or chopped dates.
The rice will start to get very creamy. When it is done turn the heat off and let it sit for about 5 minutes. You can add more water at this stage to keep it the consistency you like.
Put in a bowl over sliced bananas and strawberries, top with some chopped, roasted hazelnuts, almonds, pecans or walnuts, a bit of maple syrup, honey, or agave nectar and some soy, rice or dairy milk.
Chew slowly. If you have leftovers and want to reheat, just add more water. You can also put the whole thing - rice, dried fruit, nuts, milk, in the fridge for rice pudding. Make sure there is enough liquid - the rice soaks it up.
Serves 4.
It was INCREDIBLE! I mmmmmm'ed my way through the whole bowl.
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